Garak-guksu

In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles.^[1]

Garak-guksu

Type	Guksu
Place of origin	Japan, Korea
Associated cuisine	Korean cuisine
Similar dishes	Udon

Korean name
Hangul	가락국수
Revised Romanization	garak-guksu
McCune–Reischauer	karak-kuksu
IPA	[ka.ɾak̚.k͈uk̚.s͈u]

Preparation

The dough is typically made from wheat flour and salt water only.^[2] Traditionally, 360–540 millilitres (13–19 imp fl oz; 12–18 US fl oz) of salt is added per 1.8 litres (0.40 imp gal; 0.48 US gal) of water.^[2] The dough is rolled and cut with a knife.^[3]

The noodles are boiled in malgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and eomuk (fish cakes).^[2][4]

Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled.^[2]

Types

• Naembi-guksu (냄비국수; "pot noodles") − garak-guksu boiled in a pot.^[5]
• Udong (우동) – Korean adaptation of udon, a Japanese noodle dish.^[6]

See also

• Cūmiàn (Chinese thick noodles)
• Udon (Japanese thick noodles)